Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat,...

Bacterial starters have been developed for various fermented cereal products to improve their sensory and technological qualities. The earliest production of fermented foods was based on spontaneous fermentation due to the development of the microflora naturally present in the raw material. The quality of the end product was dependent on the microbial load and spectrum of the raw material. The ...

in this study, the effect of several species of fermenting yeast and fermentation conditions (periodic aeration and temperature) on quality parameters of non-alcoholic beer is assessed. yeast starters with different inoculation percent were added separately into wort with determined gravity. wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration (ever...

BACKGROUND Shui communities of southwest China have an extensive history of using wild plants as starters (Xiaoqu) to prepare fermented beverages that serve important roles in interpersonal relationships and cultural events. While the practice of using wild plants as starters for the preparation of fermented beverages was once prevalent throughout China, this tradition has seen a decline nation...

The gut microbiota (GM) consists of resident commensals and transient microbes conveyed by the diet but little is known about the role of the latter on GM homeostasis. Here we show, by a conjunction of quantitative metagenomics, in silico genome reconstruction and metabolic modeling, that consumption of a fermented milk product containing dairy starters and Bifidobacterium animalis potentiates ...

Rice mold starters prepared from Aspergillus species are commonly used for the manufacture of koji in the production of oriental fermented foods. Methanol extracts of rice mold starters fermented by the Aspergillus species, A. awamori, A. kawachii, A. oryzae, A. saitoi, and A. sojae, were examined for their antioxidative activity by using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavengin...

Despite their negligible mass the microbial agents, starters and non starters, play a profound role in the characterization of the fermented foods in terms of chemical and sensorial properties. In fact, fermented foods may be defined as foods processed through the activity of microorganisms. Fermentation processes take a special place in the evolution of human cuisine, by altering the taste exp...

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination...

acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. in this study, the effect of the fermentation process by four lactic acid bacteria (lab) and yeaston an industrial scale, was studied on acrylamide reduction in bread. results showed that the flour specifications and the kind of microorganisms in the fermentation process are import...

In the Friuli Venezia Giulia region, in the North East of Italy, a traditional fermented sausage is produced without the use of microbial starters. It is characterized at the end of the ripening period by accentuated acidity, slight sourness and elastic, semi-hard consistency. In this study, three fermentations, carried out in different seasons (winter, spring and summer) were followed analyzin...